An il Fustino recipe

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Author: Laura S. Kirkley

Serves: 4

Champignons sur Toast


2 tablespoons, il Fustino Mission Reserve EVOO
4 cups, Crimini and/or mixed mushrooms - thickly sliced
2 ounces, unsalted butter
2 large cloves, garlic - finely minced
1/3 cup, water
extra butter for bread
2 tablespoons, il Fustino Aged Balsamic Vinegar
2 tablespoons, scallions - chopped
Italian parsley - finely chopped
Freshly ground pepper
4 slices, crusty bread - 1-inch thick


  1. Place half the butter and olive oil in large saute pan over medium-high heat
  2. Add mushrooms, stir to coat, cook for 1-2 minutes
  3. Add garlic and cook for additional 1 minute
  4. Add water and salt to pan, cover pan and reduce heat to low, stirring occasionally, cook another 5 minutes
  5. Remove lid and cook until liquid is evaporated
  6. While mushrooms are cooking, butter both sides of bread with extra butter. Grill bread on both sides until golden brown. Place bread on serving plates.
  7. Add Balsamic Vinegar and scallions to mushrooms
  8. Add remaining butter and stir until butter melts
  9. Spoon mushrooms onto toast
  10. Top with parsley and pepper